Greek Quinoa with Avocado

I've been seeing lots of recipes for quinoa lately. I'd never even heard of it until recently. Apparently it's very healthy. It's a grain that contains all of the amino acids, therefore making it a great source of protein.
I've been enjoying this salad for lunch for the past several days. The texture of the quinoa is a lot like couscous. In fact, this recipe reminds me of the couscous salad that I make occasionally. I love the addition of the avocado. I think it adds another dimension to the flavor combination. Avocados brown quickly like apples, so make sure to add them right before serving. I usually cut the avocado in half and scoop out half of one of the halves (so 1/4 of the avocado) to go on top of my quinoa salad.

Ingredients:
1/2 cup uncooked quinoa, rinsed and drained
1 cup water
2 Roma tomatoes, seeded and finely chopped
1/2 cup shredded fresh spinach
1/3 cup finely chopped red onion (I used shallots)
2 Tablespoons lemon juice
2 Tablespoons olive oil
1/2 teaspoon salt
2 ripe avocados, pitted, peeled, and sliced
1/3 cup crumbled feta cheese (I used goat cheese since I already had it on hand)

Directions:
In a small saucepan, combine quinoa and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed. Place quinoa in a medium bowl.

Add tomato, shredded spinach, and onion to quinoa; stir to combine. In a small bowl, whisk together lemon juice, olive oil, and salt. Add to quinoa mixture; toss to coat.

Right before serving, top the quinoa with avocado slices and feta.

Tip: Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.

Source: Adapted from Better Homes and Gardens